Fried Oysters w/ Baked Potato and Texas Toast (Lite)
November 7, 2019 at 6:38 PM | Posted in oysters | Leave a commentTags: Baking, Cooking, Dinner, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I toasted a couple of Eggos Nutri Grain Waffles that I topped with I Can’t Believe Its Not Butter and Log Cabin Sugar Free Maple Syrup. Also had the morning cup of 
Bigelow Decaf Green Tea. Rain and 45 degrees out to start. Then as the day went on it went into the 20’s and the rain turned to snow showers, our first of the Season. Cleaned the house and then later took the sweeper brushes out and cleaned them. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
Fried Oysters, Baked Potato, and Texas Toast, one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in 
a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster 
carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. The best 
tasting Russet Potatoes seem to be out right now, some of the best I’ve had!
Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack 
later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Fresh Pacific Small Willapoint Oysters
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
August 15, 2019 at 6:32 PM | Posted in oysters, potatoes, seafood | Leave a commentTags: Baking, Cooking, Dinner, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam Love that Smucker’s Jam! Also had the morning cup of Bigelow Decaf Green Tea. Partly cloudy and 85 degrees out there today. Spent most of the day at the car repair shop. One of my wipers had stripped out and I had to have it replaced. Then had the tires rotated and had my brakes checked. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
Fried Oysters, Baked Potato, and Texas Toast, one of my favorite trios of Food! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack 
later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA
Ingredients
Fresh Pacific Small Willapoint Oysters
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
July 23, 2019 at 6:32 PM | Posted in oysters, potatoes, seafood | 4 CommentsTags: Baking, Cooking, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free blackberry Jam. Then I also fried up a couple of Johnsonville Turkey Breakfast Sausage Links and had the morning cup of Bigelow Decaf Green Tea. What a day outside today! 79 degrees and sunny, with low humidity. Got some house work done and then a little yard work and then got out and enjoyed the day! Got the cart out and took a spin around the neighborhood and stopped by a couple of houses to catch up with friends and neighbors. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
Now I love me some Oysters and I haven’t had them in a while, and its time! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. They’re so delicious, golden brown, and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA
Ingredients
Fresh Pacific Small Willapoint Oysters
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
May 19, 2019 at 6:40 PM | Posted in oysters, potatoes | Leave a commentTags: Baking, Cooking, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with I Can’t Believe It’s Not Butter. Also had the morning cup of Bigelow Decaf Green Tea. Partly cloudy, humid and 89 degrees out today. After I had Breakfast I went to McDonald’s and picked up Breakfast for Mom. Afterward Mom went to Church. I did a couple of loads of laundry. Then after Lunch I cleaned the house. Later I went outside and got the leaf blower out and cleaned off the deck and driveway areas. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster
carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. They’re so delicious, golden brown, and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA
Ingredients
Fresh Pacific Small Willapoint Oysters
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
April 13, 2019 at 6:33 PM | Posted in fish, oysters, potatoes, seafood | Leave a commentTags: Baking, Cooking, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I prepared French Toast using Aunt Millie’s Light Whole Grain Bread. To top the Toast I used Log Cabin Sugarless Maple Syrup and I Can’t Believe It’s Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. Cloudy and 67 degrees out today. I had 8 bags of Dark Mulch delivered today from the local Boy Scouts. We buy Mulch from them every year. We also purchased a new grill, finally! Our old one conked out early last year and we didn’t replace it, till now! Can’t wait, it will be here next Thursday. i paid extra to have it assembled and delivered, well worth every cent. It’s not a huge one but big enough for just 2 people. I’m ready to Grill! I had Fried Oysters just the other night but they were so good and I had another container left that needed fixed. So for Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. They’re so delicious, golden brown, and with an incredible fresh flavor.
I had a Baked Potato yesterday and it was so good I’m having one tonight. I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA
Ingredients
Fresh Pacific Small Willapoint Oysters
Crunchy Breaded Fish Sticks w/ Whole Grain Mac and Cheese
March 24, 2017 at 5:00 PM | Posted in fish, Gorton's Seafood, Mac and Cheese | Leave a commentTags: Baking, Cheese, Cooking, Dinner, Fish, Food, Gorton's Smart and Crunchy Breaded Fish Sticks, Kraft Whole Grain Mac and Cheese, Panko Bread Crumbs, Pasta, recipes
Today’s Menu: Crunchy Breaded Fish Sticks w/ Whole Grain Mac and Cheese
For Breakfast this morning I toasted a couple of Eggo Waffles, lightly topped with butter, and had my morning cup of
Bigelow Decaf Green Tea. Already 49 degrees this morning, warmest in a while. For the day it was mostly cloudy and a high of 70 degrees, about time! After Breakfast I went to Kroger to pick up some groceries for Mom. She was out of a lot things and dad will be home tomorrow after being gone 2 months in the hospital and rehab. Be great to have him back home. After Lunch I pulled out my mobility cart from the shed and cleaned it up. Then swept shed out. I also grabbed the leaf blower and cleaned of the deck and around the driveway. Kept it simple for Dinner tonight. I made some Crunchy Breaded Fish Sticks w/ Whole Grain Mac and Cheese.
So it’s Fish Sticks tonight! I’m using Gorton’s Smart and Crunchy Breaded Fish Sticks. Growing up I lived on Fish Sticks. When I was at Meijer the other day I seen these in the frozen foods and bought a package of them and the Gorton’s Smart and Crunchy Fillets. These are coated with Panko Bread Crumbs and to prepare them I’ll be baking them. I first preheated the oven at 375 degrees. I then took a small baking sheet and lined it with foil. Sprayed the foil with Pam Cooking Spray and lined the Fish Sticks up on the sheet. Then baked them for 22 minutes, flipping them over after 11 minutes.
They came out piping hot, nice crunch from the Panko Bread Crumb Coating and nicely Seasoned. I’ve got another great item for the freezer, a good one to have on hand. Served them with a side of McCormick Tarter Sauce.
For side to go with the Fish Sticks I prepared some Kraft 50% Whole Grain Mac and Cheese. I normally have the regular Mac and Cheese but I seen the 50% Whole Grain at Meijer and picked up a 4 pack of them. It comes in a microwavable plastic container. To prepare it just remove the lid, add water and stir, microwave for 3 1/2 minutes, and stir in the packet of cheese sauce. And you have your Mac and Cheese! Another nice item to have in the pantry. Easy to prepare, nothing like good old-fashioned Kraft Mac and Cheese! Container makes 1 serving. Love these Kraft Mac and Cheese! Seafood and Mac and Cheese are just a natural pairing. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Gorton’s Smart and Crunchy Breaded Fish Sticks
Smart & Crunchy Fish Sticks
100% wild-caught Alaskan Pollock breaded in a panko coating.
Good seafood that’s good for you.
Always crispy, never fried. At 50% less fat than regular fish sticks and just 170 calories per serving, they have all the classic flavor with half the guilt.
Nutrition Facts
Serving Size: 5 sticks (86g)
Servings Per Container: about 5
Amount Per Serving:
Calories 170 Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 2.5g 13%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 20mg 7%
Sodium 340mg 14%
Potassium 180mg 5%
Total Carbohydrate 24g 8%
Dietary Fiber <1g 4%
Sugars 5g
Protein 9g 18%
Ingredients:
Minced Alaskan Pollock, breadcrumb coating.
Minced Alaskan Pollock
Breadcrumb coating
Wheat flour, water, palm oil, yellow corn flour, whey, salt, sugar, natural flavor, garlic powder, onion powder, yeast, beet powder (color), baking powder (baking soda, sodium aluminum phosphate), colored with paprika, annatto, and turmeric extracts, xanthan gum, beta carotene (color).
CONTAINS: POLLOCK, WHEAT, MILK.
https://www.gortons.com/products/smart-crunchy-fish-fillets/
Kraft Macaroni and Cheese Dinner, Whole Grain, Original Flavor
Made with 50% whole grain. 19 g of whole grain per serving (nutritionists recommend eating at least three one-ounce equivalents of whole grain products per day [about 16 g whole grain per serving or at least 48 g per day]. One serving of this product contains 19 g whole grain, approximately 39% of the minimum daily amount). Ready in 3.5 minutes. Just add water.
Nutrition Facts
Serving size (in container): 1 package (1)
Calories 220
Calories from Fat 35
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol less than 5mg 2%
Sodium 460mg 19%
Total Carbohydrate 40g 13%
Dietary Fiber 3g 12%
Sugars 6g
Protein 5g
“Meatless Monday” Recipe of the Week – Sweet Chili Tofu
August 22, 2016 at 5:13 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Chili Sauce, Cooking, CooksRecipes, Food, Meatless Mondays, Panko Bread Crumbs, recipes, Sweet Chili Tofu, Tofu
This week’s “Meatless Monday” Recipe of the Week is Sweet Chili Tofu. Three ingredients make up this week’s recipe; Tofu, Asia Sweet Chili Sauce, and Panko Bread Crumbs. The recipe is on one of my favorite recipe sites, CooksRecipes. The Cooks website has a great selection of recipes for all tastes and cuisines, check it out soon! http://www.cooksrecipes.com/index.html
Sweet Chili Tofu
Recipe Ingredients:
1 pound firm tofu, cut into cubes
2/3 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1 cup panko (Japanese bread crumbs)
Cooking Directions:
1 – Place tofu and sweet chili sauce in large resealable plastic bag; marinate in refrigerator for several hours or overnight. Place panko on plate or in shallow dish. Take tofu pieces out of the bag one by one and coat with panko. Discard remaining marinade.
2 – Heat vegetable oil in large, nonstick skillet over medium-high heat. Add several pieces of tofu until skillet is filled but not overcrowded. Fry for several minutes or until golden on each side. Serve with additional sweet chili sauce, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 300 Calories from Fat: 90 Total Fat: 10 g Saturated Fat: 1.5 g Cholesterol: 0 mg Sodium: 220 mg Carbohydrates: 34 g Dietary Fiber: 3 g Sugars: 5 g Protein: 21 g.
http://www.cooksrecipes.com/mless/sweet_chili_tofu_recipe.html
Panko Crusted Cod Fish Sandwich w/ Baked Fries
April 16, 2015 at 5:04 PM | Posted in fish, Ore - Ida | Leave a commentTags: Baking, Canola Oil, Cod, Cooking, Dinner, Fish, Food, Ore Ida Simply Fries, Panko Bread Crumbs, Paprika, Sea salt, Spices
Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Fries
Another cloudy Spring Day here in good old West Chester! In the 60’s again, so not all bad. Well with the Spring come the Cardinals. Perhaps one of the goofiest birds I’ve ever seen. Every Spring we have to put towels over our side car mirrors. For some reason they perch on the mirrors and peck at the mirrors and the car door. Then on top of that we have to clean up their messes, I’m using the word “mess” instead of a couple other descriptive words. A neighbor of ours has the same problem, it’s always with the Cardinals and no other bird. Strange Birds indeed! For dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Fries.
To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with Sea Salt and 
Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Aunt Millie’s Reduced calorie Whole Grain Bun.
To go with my Cod Sandwich I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love Potatoes and love these fries! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Panko Crusted Cod Fish Sandwich
Ingredients:
(4) 4oz. Orange Roughy or Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil
Directions:
* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.
Number of Servings: 4
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries
You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. 
Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20
Panko Crusted Cod Fish Sandwich w/ Baked Fries
June 25, 2014 at 5:13 PM | Posted in fish, Ore - Ida | 1 CommentTags: Atlantic cod, Baking, Canola Oil, Cooking, Dinner, Fish, Food, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, Panko Bread Crumbs, Shake and Bake Mix
Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Fries
Not quite as hot or humid out, bit of break. Went to the Kroger up the road and picked up a couple of items for myself and also a few items for Mom. Came home to find a gift box from Jennie – O Turkey as part of the Jennie – O Switch Club that I am a member of. It contained 3 different of the Turkey Franks, Coupon, and a Meat Thermometer. You can read more on this in a previous post I posted earlier today. They came and measured for our new Kitchen Floor that will be installed later. So for dinner tonight it’s Panko Crusted Cod Fish Sandwich w/ Baked Fries.
To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with Sea Salt and Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillet into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Healthy Choice Whole Grain Hamburger Bun. Panko and Fish are perfect together! Mom and dad both said it was one of the best Fish Sandwiches that they had ever had.
For a side I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Weight Watcher’s Snack Size Dutch Chocolate Ice Cream Sandwich.
Panko Crusted Cod Fish Sandwich
Ingredients:
(4) 4oz. Orange Roughy or Cod Fillets
1c. Panko Bread Crumbs (Shake and Bake Seasoned Panko)
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil
Directions:
* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.
Number of Servings: 4
Panko Crusted Cubed Pork Steak w/ Mashed Potatoes and Boiled Mini Carrots
June 1, 2014 at 5:12 PM | Posted in Bob Evan's, carrots, Pork | Leave a commentTags: Bob Evan's Mashed Potatoes, Carrots, Cooking, Cubed Pork Steak, Dinner, Egg Beaters, Food, Panko Bread Crumbs, Pparika, Shake and Bake Mix
Today’s Menu: Panko Crusted Cubed Pork Steak w/ Mashed Potatoes and Boiled Mini Carrots
It’s been one laid back day today around the old homestead! A little humid out but sunny and it hit about 85 today. For lunch I had my favorite Spam, Turkey Spam with Ritz Whole Grain Crackers. Went and got Mom’s car washed and cleaned on the inside for her and that was about it. Told you it was laid back. For dinner tonight I prepared Panko Crusted Cubed Pork Steak w/ Mashed Potatoes and Boiled Mini Carrots.
I bought a package of Cubed Pork Steak at Kroger the other day, they normally don’t have the Cubed Pork. So I got the big three out to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered.
I heated up a medium size skillet, that i drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes, till each side was golden brown. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika. As you can tell in the picture, the Steak was huge so I cut in half and I’ll have the other half for Breakfast in the morning.
For side dishes I went with Bob Evan’s Mashed Potatoes, my favorite Mashed Potatoes by far. Then I also boiled some Mini Carrots and had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.
Breyer’s Carb Smart Chocolate Ice Cream
CarbSmart™
Breyers® CarbSmart™ proves that fewer carbs doesn’t mean less taste. Make sweeter family moments while keeping carb-watchers happy by the bar or by the scoop.
Chocolate
Calling all carb watchers: Try Breyers® CarbSmart™ rich Chocolate treat to satisfy cravings while cutting carbs! Only 4 grams of net carbs per serving*.
*Net Carbs Calculation: For those watching their carbs, count only 4 grams. From 13g total carbohydrate, subtract 5g of sugar alcohols and 4g of fiber, as these have minimal impact on blood sugar.
Nutrition Facts
Serving Size 1/2 cup (66g)
Servings Per Container 12
Amount Per Serving
Calories 110
Calories From Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 80mg 3%
Total Carbohydrate 13g 4%
Sugar Alcohol 5g
Dietary Fiber 4g 16%
Sugars 4g
Protein 2g
http://www.breyers.com/product/detail/113831/carbsmart-chocolate
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